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Dinner recipe · from the recipe book

Blended Red Pepper Honey Mustard Vinaigrette

A bright, silky orange vinaigrette where sweet red pepper and honey mellow tangy mustard and balsamic, with a gentle hint of thyme.

Blended Red Pepper Honey Mustard Vinaigrette

Ingredients

  • ½ medium60 gRed bell pepperseeded and roughly chopped
  • 3½ tbsp45 gOlive oil
  • 1 tbsp20 gBalsamic vinegar
  • 1 tbsp15 gApple cider vinegar
  • 1½ tbsp20 gYellow mustard
  • 1 tbsp20 gHoney
  • 1 clove3 gGarlic
  • ½ tsp0.5 gDried thyme
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: seed and roughly chop the red bell pepper.
  2. Put the red bell pepper, garlic, balsamic, apple cider, mustard and honey in a blender and blend until completely smooth, about 30 seconds.
  3. Add the thyme, salt and black pepper and pulse a few times to combine.
  4. With the blender running on low, slowly pour in all of the olive oil until the dressing is thick and emulsified.
  5. Pour into a jar, shake well before serving, and drizzle over grain bowls; it keeps covered in the fridge for up to 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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